Chocolate Chip Monkey Bread
Not sure why it's called monkey bread, but I'm very sure that nobody can resist this delicious dessert-like bread. It's buttery and fluffy inside, and crispy outside. When you add chocolate chips in, hmmm...
Yield
12 servingsPrep
20 minCook
40 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 4 ½ | teaspoons |
yeast, active dry
2 packages |
|
| 2 | tablespoons |
sugar
any kind |
|
| 1 | cup |
milk, low-fat
or whole milk |
|
| 4 | tablespoons |
canola oil
or light olive oil |
|
| 4 | tablespoons |
water
warm |
|
| 4 | teaspoons |
cinnamon
plus 1/2 teaspoon |
|
| 1 ¼ | cups |
chocolate chips (semi-sweet)
or dark, or any kind you have on hand |
*
|
| Dipping | |||
| ¾ | cup |
brown sugar
|
*
|
| ½ | tablespoon |
cinnamon
|
|
| 3 | tablespoons |
butter, unsalted
melted |
|
| 3 | tablespoons |
canola oil
or light olive oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 355 | ml |
all-purpose flour
|
|
| 23 | ml |
yeast, active dry
2 packages |
|
| 3E+1 | ml |
sugar
any kind |
|
| 237 | ml |
milk, low-fat
or whole milk |
|
| 6E+1 | ml |
canola oil
or light olive oil |
|
| 6E+1 | ml |
water
warm |
|
| 2E+1 | ml |
cinnamon
plus 1/2 teaspoon |
|
| 296 | ml |
chocolate chips (semi-sweet)
or dark, or any kind you have on hand |
*
|
| Dipping: | |||
| 177 | ml |
brown sugar
|
*
|
| 7.5 | ml |
cinnamon
|
|
| 45 | ml |
butter, unsalted
melted |
|
| 45 | ml |
canola oil
or light olive oil |
|
Directions
In a large mixing bowl with an electric dough hook, add milk, vegetable oil, sugar, water, flours, cinnamon and yeast.
Mix everything all together by hand until the dough starts to form.
Turn on dough hook, and let knead for about 5 minutes under low speed, until the dough is elastic and smooth.
Knead chocolate chips into dough by hand until evenly combined.
Take dough out of bowl, oil bowl with cooking spray or butter or other oil.
Return dough into bowl, cover with a clean and damp kitchen towel.
Let rise for 1 to 2 hours at a warm place, or until double in volume, how long it takes depends on how warm the place is.
While dough is rising, add sugar and cinnamon into a small bowl. Mix well. Set aside.
Add melted butter and oil into another bowl, and whisk well. Set aside.
When dough is ready, divide dough into 16 equal portions, and shape them into balls.
Dip each ball first into butter-oli mixture and second into the sugar-cinnamon mixture.
Place each ball into a well greased Bundt cake pan until they are done.
Cover and allow to rise until double in bulk again, for another 30 minutes to 1 hour.
Preheat oven to 375℉ (190℃) F when bread is close to end of second rising.
Bake for about 40 minutes or until bread sounds hollow when tapped.
Immediately invert bread on wire rack.
Serve warm or at room temperature.
Leftovers can be kept in the frige for a few days, or frozen for up to 1 month.
